Directions

Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside.

Place almond paste in a large bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion pink; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.

Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with pink layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight.

Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside.

Place almond paste in a large bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion pink; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.

Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with pink layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight.

Reviews forAlmond Venetian Dessert

My Review

Your comments will be visible in reviews section once moderator will approve.

Any changes to your rating or review will appear where you originally posted your review

FalseFalse

Sort By :

Average Rating

MY REVIEW

DBald59758 User ID: 5949319141164

Reviewed Nov. 23, 2013Edited Nov. 25, 2013

"My first review of this recipe was not good. I had a great deal of trouble getting the dough in the pan. However, they came out beautiful and are very good. It looks like I'm going to need to find a way to handle the dough."

MY REVIEW

FruitGal User ID: 434822760965

Reviewed Dec. 3, 2011

"All of the old reviews are gone! These are fabulous and almost everyone else said so, too. I thought they were too much work to make again, but after tasting them...OMG. Last year I doubled the recipe and made it using a 9x13 pan's lid. Same amount of work, more results to share!"

MY REVIEW

annie1992 User ID: 2246916151823

Reviewed Dec. 5, 2010

"I loved these, I made them last year and will make them again this year. I used homemade apricot jam and dark chocolate and I ate far too many of them, they were delicious."

MY REVIEW

ppeart User ID: 3737232206667

Reviewed Feb. 1, 2010

"made this for Christmas goodie platter--everyone wanted more of them!! Pretty and delish!! Will make again for Valentines Day but use pink & red colors!! I also used almond filling instead of paste and made mine with raspberry preserves--YUM!!"

MY REVIEW

FruitGal User ID: 434822762430

Reviewed Dec. 28, 2009

"Wow! As I was cutting these, I was thinking 'This is too much work'. BUT...you get a lot if you cut into 1-in pieces and all of my neighbors thought these were the best thing on their goody plate. I used a 9-in pan and they were fine but it was probably more difficult to spread the batter."

MY REVIEW

anitom User ID: 344406756863

Reviewed Dec. 23, 2009

"The cake layers are so thin ,my first batch got very brown on the bottom. I could have baked them in less time."

MY REVIEW

Riggy User ID: 306377256862

Reviewed Dec. 22, 2009

"I would definitely make these again. They were very easy to make. I made them for Christmas gifts, along with different variety of goodies. They were so colorful and out of this world taste. These are a must cookie to make for every Christmas."

MY REVIEW

stephthechef User ID: 374255660947

Reviewed Dec. 21, 2009

"These are very pretty to look at. They are expensive to make and a great deal of work, but would not make again. They don't taste as good as they look."

MY REVIEW

Rhondarae User ID: 1209039206666

Reviewed Dec. 21, 2009

"These are wonderful!! We didn't put the chocolate on and they were great. I used 3 foil pans and made several batches. Make sure that you follow directions exact on removing them from the pan, if you don't flip them back over the second time, the top will stick to the cooling rack. My family gave these a 10."

MY REVIEW

joycepro User ID: 4115181126785

Reviewed Dec. 11, 2009

"This recipe is wonderful! Instead of cake pans I used three 9" X 13" jelly roll pans since I didn't have the cake pans. I used bettersweet chocolate chips (Ghiradelli 60% cocoa butter) because we like the dark cholocate better than the semi-sweet. I also used just raspberry jam. The recipe is a little more work, but you get a lot of cookies out of one batch and they are so worth it!"